Baba ganoush is a traditional Middle Eastern dip similar to hummus, but made with mashed grilled eggplants in place of chickpeas. There are many variations of baba ganoush, but this recipe uses pomegranate molasses to add in a little more sweetness.


  • 4 globe eggplants
  • 7 tbsp. tahini
  • 1 lemon, juiced
  • 4 cloves of garlic
  • 1 1/2 tbsp. pomegranate molasses
  • 1 1/2 tbsp. olive oil
  • 1/2 tbsp. parsley, chopped
  • 1/2 tbsp. salt
  • Pinch of ground pepper
  • Handful of pomegranate seeds


  1. Preheat the oven to 350°F. Poke a few holes in each eggplant with a fork. Roast for 50 minutes.
  2. Remove from oven and let cool for 10 minutes. Cut off the top stem and peel off the skin. Discard the skin.
  3. Add the eggplant into a blender with the lemon juice, tahini, garlic, olive oil, pomegranate molasses, and parsley. Season to taste with salt and pepper. Blend for 1-2 minutes until smooth.
  4. When serving, garnish with parsley and pomegranate seeds. Drizzle with more olive oil.

*Original recipe from Kitchen Stories.

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